Scrambled Eggs With Champagne Vinegar And Dill
Scrambled Eggs With Champagne Vinegar And Dill
In Claudia Roden's New Book of Mediterranean Cooking, she includes a short recipe called Beid bi Khal (Scrambled Eggs with Vinegar). In this variation of that recipe, we used a top-quality Champagne vinegar and chopped dill to give it a little French feel.
Apricot, Walnut And Quinoa Salad
Apricot, Walnut And Quinoa Salad
A quinoa salad is one of our favorite ways to use up fruit that might otherwise be neglected. Any stone fruit will work, as will grapes, apples and pears (though the last two might lose some color). Ripe apricots are best, but even unripe ones can add a nice, textured tartness to the salad.
Steel-Cut Oatmeal With Cherries, Apricots, Pecans And Basil
Steel-Cut Oatmeal With Cherries, Apricots, Pecans And Basil
While oatmeal with fruit is a fine enough breakfast on its own, we always love to throw in an herb and nut for flavor and texture. Here, we used basil and pecans, but you could also use mint or rosemary and almonds or walnuts.
Pounding the pork flat and dredging in flour lets you cook the medallions just until they're brown on each side. You could finish them with any good pan sauce. For the most flavor, use a stainless steel pan or some other "non-nonstick" surface.
Broiled Chicken Breasts With Mustard Parsley Crust
Broiled Chicken Breasts With Mustard Parsley Crust
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Italian Cabbage And White Bean Soup
Italian Cabbage And White Bean Soup
This is a mostly healthful soup, with a bit of pancetta for some extra flavor. If you want, you could leave it out...but it's just so good. Bacon will do as well.
Flavored bean salads are a simple, satisfying side dish on a weeknight, or as part of a big Mediterranean spread. Try this dish with different herbs, spices and citrus juices.
There is little better than a freshly roasted chicken and this combination of fresh rosemary, thyme, and marjoram adds a wonderful boost of flavor. Pick the bones clean, then save the remains for a big pot of flavorful stock. For a tip on preparing rosemary, take a look at the article to the left.
Traditionally, latkes are made with chopped onion, but using a leek instead gives this version a nice, slightly sweeter flavor. The egg makes this a great dish for breakfast or brunch. You could add any number of herbs or cheeses to this dish.
Savory French Toast With Asparagus And Gruyère
Savory French Toast With Asparagus And Gruyère
Asparagus first received its aphrodisiac status from the Doctrine of Signatures.
Read more about this recipe in The New Intercourses: An Aphrodisiac Cookbook.
Oysters With Pomegranate Mignonette
Oysters With Pomegranate Mignonette
If you’re having a party, you can make the mignonette up to 3 days ahead – just stir it before you serve the oysters, which, of course, shouldn’t be opened until just before you eat them.
